Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu for the Week |
|
Spinach Salad with Warm Chevre | 1-Fri. |
Pasta with Scallops and Shrimp (Prawns) | |
Cauliflower with Horseradish | |
Goat Cheese and Tapenade Pastry | 2-Sat. |
Roasted Cornish Games Hens / Red Wine | |
Cheddar Mashed Potatoes | |
Cauliflower with Paprika Crumbs | |
Beef and Root Vegetable Stew | 3-Sun. |
Chicken Breasts with Spanish Rice | 4-Mon. |
Peas with Leeks | |
Beef and Root Vegetable Stew | 5-Tues. |
Pork Tenderloin with Lemon and Capers | 6-Wed |
Lemon and Herb Basmati Rice | |
Cauliflower with Lemon | |
Pasta with Red Beans and Ham | 7-Thurs |
Pantry Items to Check |
|
olive oil | most |
sea salt for finishing | often |
olive oil for salads, 3 tbs | 1 |
cornstarch, corn flour, maizena, 3 tbs | 1,3,6 |
flour, 4 tbs | 3 |
brown sugar, 1 tsp | 2 |
paprika, 2 - 3 tbs | 1,2,3 |
chili powder, 1 - 2 tbs | 4,7 |
dried basil, 1 1/2 tsp | 7 |
bay leaves, 5 leaves | 3,7 |
dried chives, 1 - 2 tbs | 2,6 |
dried oregano, 2 1/2 tsp | 3,7 |
dried parsley, 2 tsp | 1 |
dried rosemary, 2 tsp | 2 |
dried sage, 2 tsp | 2 |
dried tarragon, 1 1/2 tsp | 1,6 |
dried thyme, 5 1/2 tsp | 2,3,6 |
Dijon-style mustard, 2 tbs | 1,2 |
horseradish, 2 tsp | 1 |
tapenade, black, 2 tbs | 2 |
capers, 2 tbs | 6 |
tomato paste, 1 tbs | 3 |
Worcestershire sauce, 2 tsp | 4 |
chicken stock, 2 3/4 cups (22oz, 660ml) | 1,4,6 |
beef stock, 2 cups (16oz, 480ml) | 3 |
garlic, 11 - 12 cloves | not 5 |
onion, 2 - 3 | 2,7 |
shallots, 7 - 8 medium | 3,6 |
butter, 3 - 4 tbs | 1,2,4,6 |
dry bread crumbs, 1/4 cup | 2 |
lemon juice, 1 tbs | 2 |
brown rice, quick-cooking, 1/2 cup (3.3oz, 95gr) | 4 |
Basmati rice, 1/2 cup (3.3oz, 95gr) | 6 |
spaghetti, fettuccine, 4oz (120gr) | 1 |
pasta, bite-size, 1 cup (3.3oz, 95gr) | 7 |
Balsamic vinegar, 1 tbs | 1 |
Dairy |
|
goat cheese, chevre, slightly aged, 7oz (210gr) | 1,2 |
milk, 2/3 cup (5oz, 150ml) | 1,2 |
Gruyère cheese, 1/2 cup (2oz, 60gr) | 1 |
Parmesan cheese, 1/4 cup (1oz, 30gr) | 1 |
Cheddar cheese, 1/2 cup (2oz, 60gr) | 2 |
puff pastry. 1/2 sheet check fridge | 2 |
Produce |
|
spinach, for salad, 4oz (120gr) | 1 |
cauliflower, medium - large, 1 head | 1,2,6 |
potatoes, medium, 5 | 2,3 |
carrots, medium, 3 | 3 |
rutabaga, small, 1 | 3 |
celery, 4 ribs | 3,7 |
leek, medium, 1 | 4 |
green bell pepper, medium, 1 | 4,7 |
lemon, 2 | 6 |
frozen peas, no sauce, 8oz (240gr) | 4 |
fresh mint, 1 tbs, substitute 1 tsp dried thyme | 6 |
fresh chives, 1 tbs substitute dried | 6 |
Meat/Fish |
|
scallops, sea or bay, 6oz (180gr) | 1 |
shrimp, 6oz (180gr) or any combination of each | 1 |
Cornish game hens, little chickens, 2 | 2 |
beef stew meat, 24oz (720gr) | 3,5 |
chicken breasts, boneless, skinless, 2 | 4 |
or plan to use leftover Cornish hens | |
pork tenderloin, 12oz (360gr) | 6 |
ham, either 4oz (120gr) dry cured (Prosciutto) | 7 |
or 8oz (240gr) pink ham | |
Other |
|
walnuts, 1oz (30gr) | 1 |
whole tomatoes, 30oz (900gr) | 4,7 |
red kidney beans, 15oz (450gr) | 7 |
green chilies, 4oz (120gr) | 7 |
sherry, 2/3 cup (5oz, 150ml) | 1,3 |
red wine, 1/2 cup (4oz, 120ml) | 2 |
white wine, 1/2 cup (4oz, 120ml) | 6 |
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe